KITCHARI OR KETCHEREE
Kitchari or ketcheree is the original dish which the British changed into kedgeree, with the addition of smoked cod or herring instead of, or as well as, moong beans. This is a traditional dish in the Punjab, Pakistan and is prescribed for those who are recovering from illnesses as it is very nutritious. It is popular with children, and made in different ways in Pakistani homes. It is a light dish that can be eaten for lunch, perhaps with pickles.
Kitchari means mixture and this refers to the mix of pulse and grain, rice and green moong beans. Red lentils can also be added to the dish, or, if you can’t find moong beans they may be substituted with red lentils.
This is a very healthy dish, and excellent for a vegetarian meal.
Ingredients
2 cups basmati rice
1 cup moong beans
1 onion, chopped
2 green chillies, finely chopped
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger root
1 tbsp cumin seeds (zeera)
1 tsp coriander seeds
1 tsp black pepper
1 tsp turmeric (haldi)
1 tsp garam masala
½ cup oil
fresh coriander leaves shredded (optional)
Method
Clean the rice and moong beans and then mix together and soak in water for two hours.
Heat the oil in a deep pan and fry the ginger, garlic, cumin seeds for 30 seconds, then add the onion, and fry until this is brown.
Pour 4 cups of water into the pan and add the freshly ground black pepper, coriander seeds, turmeric, moong beans and rice.
Stir well and bring to the boil.
Add the green chillies and garam masala, and boil for 2 mins.
Reduce the heat to low and cover, and cook for 10 mins.
Remove from the heat and add the fresh coriander leaves if using.
Remove the lid and allow the dish to cool for 5 minutes.
Serve alone or with pickles.
This has Taste and is a Treat.
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